Beef with Spicy Cocoa Gravy

Beef with Spicy Cocoa Gravy (Adapted from CL)

1 tablespoon unsweetened cocoa
1 tablespoon ground coriander
1 1/2 teaspoons ancho chile powder
1 1/2 teaspoons cumin
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons oregano
1 1/2 teaspoons paprika
1/8 teaspoon cinnamon
1 1/2 pounds trimmed top round steak, cut into 1" cubes
1/2 cup all-purpose flour
2 tablespoons olive oil, divided
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup dry red wine
14.5 ounce can diced fire-roasted tomatoes
2 cups beef broth
1 teaspoon salt
1/8 teaspoon freshly ground black pepper

In a large bowl, whisk together cocoa, coriander, ancho powder, cumin, garlic, oregano, paprika and cinnamon. Add beef and toss to coat. Remove beef and set aside. Stir in flour to the remaining spices and return beef - toss well to evenly coat the pieces.

In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of the beef mixture to pan and sauté until brown on all sides - about 5 to 7 minutes. Remove beef from pan and add remaining oil. Repeat browning with the remaining beef mixture - remove when browned.

Add onions and bell pepper into the Dutch oven and sauté until tender, about 5 minutes tender. Pour in wine and tomatoes - cook 3 minutes. Mix in beef broth, salt and black pepper. Add the browned beef back into the pan - cover, reduce heat and simmer until the beef is tender - about 1 hour and 10 minutes.

Makes about 4 to 6 servings.

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